Ceebu Jën (Senegalese Fish and Rice)

Przygotowanie stanowiska

Składniki

Sposób przygotowania

Krok po kroku

1. 1

   Prepare the 'rof': In a small bowl, combine the garlic, scotch bonnet pepper, and parsley. Mix well and set aside.

   Około 10 min

   Wskazówka kucharza: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.

2. 2

   Make incisions in the fish pieces and stuff them with some of the rof mixture.

   Około 5 min

   Wskazówka kucharza: Don't overstuff the fish, just enough to impart flavor.

3. 3

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

   Około 2 min

4. 4

   Lightly fry the stuffed fish pieces until golden brown on all sides. Remove the fish and set aside.

   Około 10 min

   Wskazówka kucharza: The fish doesn't need to be cooked through at this stage.

5. 5

   In the same pot, add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.

   Około 7 min

6. 6

   Stir in the tomato paste and cook for 5 minutes, stirring constantly to prevent burning.

   Około 5 min

   Wskazówka kucharza: Cooking the tomato paste deeply enhances its flavor.

7. 7

   Add water, crumbled fish bouillon cubes, salt, and black pepper to the pot. Bring to a boil.

   Około 5 min

8. 8

   Add the carrots, eggplant, cassava, and cabbage to the boiling sauce. Reduce heat to medium-low, cover, and simmer for 20 minutes.

   Około 20 min

   Wskazówka kucharza: Ensure vegetables are submerged in the sauce for even cooking.

9. 9

   Gently place the fried fish back into the pot with the vegetables. Continue to simmer, covered, for another 15 minutes, or until the fish is cooked through and the vegetables are tender.

   Około 15 min

   Wskazówka kucharza: Be careful not to overcook the fish, as it can become dry.

10. 10

    Carefully remove the fish and all the cooked vegetables from the pot and set them aside. Keep them warm.

    Około 5 min

    Wskazówka kucharza: Use a slotted spoon or tongs to avoid breaking the fish.

11. 11

    Add the white rice to the remaining sauce in the pot. Stir well to combine and ensure the rice is submerged.

    Około 1 min

12. 12

    Bring the rice and sauce to a boil, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.

    Około 25 min

    Wskazówka kucharza: Do not lift the lid while the rice is cooking to trap the steam.

13. 13

    Once the rice is cooked, fluff it gently with a fork.

    Około 1 min

14. 14

    To serve, spread the rice on a large platter. Arrange the fish and vegetables on top of the rice.

    Około 2 min

15. 15

    Serve immediately, optionally with extra rof on the side for those who like more spice.